Ingredients
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4 small Sweet Potato
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½ cup frozen Corn
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2 plum Tomatoes
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4 Scallions
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1 Mango
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⅓ cup finely chopped fresh Cilantro
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1 Red Chillies
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0½ ounces cooked and peeled Shrimp
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1 finely grated Lemon Juice
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1¼ cups low-fat Cottage Cheese
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Salt
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Black Pepper
Directions
We all love baked potatoes, and this healthy lunch is topped with low-fat cottage cheese, an antioxidant-boosting mango and corn salsa, and protein-powered shrimp.
Steps
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1
Done
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Preheat the oven to 400°F. Put the sweet potatoes on a baking sheet and bake for 1 hour, or until they feel soft when gently squeezed. |
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2
Done
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Meanwhile, bring a saucepan of water to a boil, add the frozen corn kernels, and cook for 3 minutes, or until tender. Drain into a strainer, then rinse under cold running water. |
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3
Done
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Put the tomatoes, scallions, and mango in a bowl, then stir in the cilantro, red chile, if using, and corn kernels and season with salt and pepper. Cover and chill in the refrigerator. |
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4
Done
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Put the shrimp and lime zest and juice in another bowl and season with salt and pepper. Cover and chill in the refrigerator. |
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5
Done
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Put the sweet potatoes on a serving plate, slit them in half, then open them out. Top with spoonfuls of the cottage cheese, then fill with the salsa and shrimp. |
